Salvaging A Burnt Cast Iron Pan

Burnt cast iron pans can be saved! Even the most experienced cooks burn their pots, pans and skillets, so don't worry. The main thing to know about cleaning seasoned cast iron pans is that you should not use soap. To clean your burnt cast iron pan, you can sprinkle coarse sea salt or kosher salt into the pan and scrub it with a clean, damp washcloth or sponge. You can also use baking soda and water, which will deodorize the pan and kill bacteria. However, both of these methods could alter or remove the flavours that have built up in the pan.

How to Fix a Burnt Cast Iron Pan

Use hot water to loosen the burnt layer

If your cast iron pan is burnt, don't panic! It can be saved. The first step is to rinse the pan with hot water. Warm or hot water will help loosen the burnt-on food, making it easier to remove. It is important to clean the pan immediately after use, as this will prevent the burnt food from becoming more stubbornly stuck to the pan.

While rinsing the pan, you can also try to scrape off the burnt-on food with a non-metallic scraper. If you don't have a scraper, a stiff-bristled nylon brush or even a flat wooden spatula can be used to gently dislodge the burnt layer. Avoid using metallic scrapers, as these will damage the pan's seasoning.

If the burnt-on food is particularly stubborn, you can try boiling some water in the pan. The steam generated will help to loosen the burnt layer, making it easier to scrape off. Simply pour a small amount of water into the hot pan and allow it to simmer for 20-30 seconds. You can then attempt to scrape off the residue. This process may need to be repeated several times for heavily burnt pans.

It is worth noting that you should avoid soaking a cast iron pan in water overnight or putting it in the dishwasher, as this can lead to rusting.

Scrape off the burnt-on food with a non-metallic scraper

To fix a burnt cast iron pan, you'll first need to scrape off the burnt-on food with a non-metallic scraper. This is important as a metallic scraper will cause your pan to lose its seasoning. You can also use a stiff-bristled nylon brush or scrub off the food stains with kosher salt and a towel. If the burnt-on food is being stubborn, boil the cast iron skillet on the stove with water inside and scrub the pan while it's boiling.

If you're looking for an alternative method, try pouring a small amount of water into the hot pan and letting it simmer for 20-30 seconds. This will create steam, and the burnt layer should come off with the water.

Once you've removed the burnt-on food, you'll need to dry the pan with a towel or heat it on the stove to remove any remaining moisture. Cast iron is highly susceptible to rust, so it's important to ensure that the pan is completely dry before moving on to the next step.

Now that your pan is clean, you'll need to re-season it. Start by oiling the entire cast iron skillet with a towel, making sure to get a fair amount of oil on every inch of the pan, including the handle, walls, and bottom. This will protect the skillet from rusting. Choose an oil with a high smoking point, such as canola oil, sunflower oil, or avocado oil.

Once the pan is oiled, use a towel to remove any excess oil. You don't want the pan to be greasy or sticky, so a thin oil coating is perfect.

Finally, bake the pan in the oven for an hour at a minimum of 350 degrees Fahrenheit (180 degrees Celsius). This step is called polymerization, where the oil heats at a high temperature and forms a solid layer on the skillet's surface, creating a non-stick coating and protecting the pan from rust.

Dry the pan with a towel

Drying your cast iron pan with a towel is an important step in the pan's maintenance. Cast iron is highly susceptible to rust, so it is crucial to ensure that the pan is moisture-free. After rinsing the pan with warm or hot water, use a clean towel to wipe it down thoroughly. This step will help prevent rust and maintain the pan's seasoning.

It is important to note that you should not leave the cast iron pan to soak in water overnight, as this can lead to rust. Instead, dry it promptly with a towel after each use. If you need to remove stubborn food residue, you can try boiling water in the pan for a few minutes, then letting it cool before using a towel to wipe away any remaining moisture.

Additionally, you can heat the cast iron pan on the stove for a short time to ensure that all excess moisture is removed. This step is especially important if you have washed the pan with water. By taking the time to dry your cast iron pan thoroughly, you can help prevent rust and maintain the pan's non-stick properties.

Cast iron cookware is beloved for its heat retention and versatility, but it requires proper care to keep it in good condition. Drying the pan with a towel is a simple yet crucial step in this maintenance routine, ensuring that your cast iron pan remains rust-free and well-seasoned for years to come.

Re-season the pan with oil

Re-seasoning a cast iron pan is a simple process, but it does take some time. The first step is to choose an oil with a high burning point, such as canola oil, sunflower oil, or avocado oil. You will also need to preheat your oven to at least 350 degrees Fahrenheit (180 degrees Celsius).

Once you have your chosen oil, use a towel to coat the entire cast iron pan, including the handle. Make sure that every inch of the pan is covered with a fair amount of oil. This will protect the pan from rusting. After you have coated the pan, use a towel to remove any excess oil. You want to make sure that the pan has a thin, even coating of oil and isn't greasy or sticky.

Now, place the pan in the oven and bake it for an hour. This process is called polymerization. The oil will heat up to a high temperature and form a solid layer on the surface of the pan, which will prevent rust and work as a non-stick coating. You only need to do this once or twice a year. However, you can also do a quick re-seasoning on the stove as part of your daily maintenance. Simply heat the pan on the stove until the oil starts to smoke, then let it cool before storing it in a dry place.

Bake the pan in the oven to polymerise the oil

Once your cast iron pan is clean and dry, it's time to season it by baking it in the oven to polymerise the oil. This process will create a natural non-stick coating, enhancing the pan's performance and longevity.

Firstly, preheat your oven to at least 350°F (180°C). The exact temperature isn't crucial, but it should be hot enough to ensure the oil polymerises without burning.

Next, apply a thin coat of oil to the pan. Choose an oil with a high smoke point, such as canola, sunflower, avocado, or flaxseed oil. Flaxseed oil is particularly good as it contains high levels of polyunsaturated fatty acids, which facilitate polymerisation. Ensure the oil covers every inch of the pan, including the handle, walls, and bottom.

After oiling the pan, wipe off the excess with a towel. You want a thin, even coat of oil, not a greasy, sticky layer.

Now, place the pan upside down in the preheated oven. If your oven temperature is accurate, set a timer for one hour. If your oven runs hot, keep an eye on the pan to ensure the oil doesn't burn.

After an hour, turn off the oven but leave the pan inside to cool for at least two hours. The pan will emerge from the oven darker in colour and with a matte texture.

For the best results, repeat this process at least five more times to build up a durable, non-stick coating. With each round of seasoning, the pan will develop a smoother, darker, and shinier surface.

Frequently asked questions